Sun-Ripened Tomato & Herb Pasta Primavera

By Lauren Mitchell, Test Kitchen Director · Reviewed by AislePrompt Editorial · Published 2026-04-05 · Updated 2026-04-05

A vibrant, light pasta dish showcasing peak-season tomatoes and fresh herbs, finished with a silky lemon-herb emulsion. This italian-inspired pasta (vegetarian, gluten-free) ready in about 33 minutes pairs spaghetti, extra-virgin olive oil, garlic for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 520 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with rice, quinoa, or a quick salad. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

★ 4.4 (13 ratings) Prep: 15 min Cook: 18 min Serves 4 Italian cuisine 520 cal/serving

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Ingredients

12 oz spaghetti
3 tbsp extra-virgin olive oil
4 cloves, thinly sliced garlic
2 cups, quartered heirloom tomatoes
1/4 cup, thinly sliced fresh basil
2 tbsp, chopped fresh parsley
1 tsp lemon zest
1 tbsp lemon juice
2 cups, stems removed, thinly sliced kale
1/4 cup vegetable broth
1/2 tsp sea salt
1/4 tsp black pepper

Equipment for this recipe

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Instructions

Step 1: Bring a large pot of salted water to a rolling boil. Add 12 oz spaghetti and cook for 8-10 minutes until al dente, then drain and reserve 1/2 cup pasta water.
Step 2: Heat 3 tbsp extra-virgin olive oil in a large skillet over medium heat. Add 4 thinly sliced garlic cloves and cook for 1 minute until fragrant but not browned.
Step 3: Add 2 cups quartered heirloom tomatoes and 2 cups thinly sliced kale, stirring until tomatoes soften and kale wilts, about 4 minutes.
Step 4: Stir in 1/4 cup fresh basil, 2 tbsp chopped parsley, 1 tsp lemon zest, 1 tbsp lemon juice, 1/4 cup vegetable broth, 1/2 tsp sea salt, and 1/4 tsp black pepper. Simmer for 2 minutes until flavors meld.
Step 5: Add the drained spaghetti to the skillet with 1/2 cup reserved pasta water. Toss vigorously for 1 minute until sauce coats each strand and thickens to a silky consistency.

Frequently asked questions

How long does Sun-Ripened Tomato & Herb Pasta Primavera take to make?

Total time is about 33 minutes (15 min prep + 18 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Sun-Ripened Tomato & Herb Pasta Primavera?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep spaghetti from drying out.

Can I substitute ingredients in Sun-Ripened Tomato & Herb Pasta Primavera?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Sun-Ripened Tomato & Herb Pasta Primavera for a different number of people?

The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

Is Sun-Ripened Tomato & Herb Pasta Primavera vegetarian?

Yes — this recipe is tagged vegetarian, gluten-free based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.